Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (64 page)

BLACK BEAN SOUP

Serves 6

2 medium onions, peeled and coarsely chopped

4 tablespoons extra virgin olive oil

4 cups cooked beans with bean juice (
Basic Beans
), or 4 cups thick leftover bean liquid

1 quart
beef
or
chicken stock

½ cup sherry

4 cloves garlic, peeled and mashed

1 teaspoon ground cumin

1 teaspoon dried oregano

¼-½ teaspoon red chile flakes

¼ cup fresh lime juice

sea salt or fish sauce (
Fermented Fish Sauce
) and pepper

piima cream
or
creme fraiche

chopped cilantro for garnish

finely chopped green onion for garnish

This is a good way to use leftover beans, or the thick bean juice that is left after all the beans have been eaten. Saute onions gently in olive oil until tender. Add beans or bean liquid, sherry and stock, bring to a boil and skim. Add cumin, oregano, garlic and chile flakes and simmer about 15 minutes. Puree soup with a handheld blender. Reheat and add lime juice. Season to taste. Ladle into heated bowls and serve with cultured cream, cilantro and green onions.

I see too many risks in the Spartan vegetarian diet. Most vegetarians are opposed to eating red meat, but I see no reason why they can't include poultry and fish in their diets, or at least dairy products and eggs. . .. The great peril of the strict vegetarian diet is suppression of the protective and life-giving thyroid function by minimizing the intake of essential vitamins. Stephen E. Langer, MD
Solved: The Riddle of Illness

Dr. T. W. Gullickson, Professor of Dairy Chemistry, University of Minnesota, proved the nutritional superiority of butterfat over vegetable oils, which are the main ingredients of the vegetable margarines. Gullickson used skim milk and combined it with lard, tallow, coconut oil, corn oil, cottonseed oil or soybean oil in place of the cream and fed it to calves. The vegetable oil substitutes were mixed with skim milk in an attempt to imitate the 3.5 percent butterfat of milk. As often happens in research, they proved something entirely different from their original objective. They had set out to find a cheaper way to raise calves for veal production. What they found was that calves will only grow on God's own natural milk, and when fed vegetable oil substitutes instead of the cream, they sicken and die.

On the corn oil mix three out of eight died within one hundred-seventy days, some as soon as thirty-three days. On cottonseed oil three out of four died within one hundred-twenty-six days. Pick your favorite vegetable oil—the result was the same. The survivors quickly recovered when switched to whole raw milk. If vegetable oil products are so devastating to the health of calves, do you think maybe they are bad for you, too? William Campbell Douglass, MD
The Milk Book

PEANUT SOUP

Serves 6

2 medium onions, peeled and chopped

1 Anaheim pepper, seeded and chopped

1 teaspoon freshly grated ginger

3 tablespoons butter

1 cup freshly ground peanut butter

1½ quarts
chicken stock
, heated

4 cloves garlic, peeled and coarsely chopped

¼ cup naturally fermented soy sauce

¼ cup finely chopped cilantro

piima cream
or
creme fraiche

Saute onion, pepper and ginger in butter until tender. Add peanut butter. Slowly add heated stock, beating constantly with a whisk. Bring to a simmer, not a boil. Add soy sauce and garlic and simmer about 10 minutes.

Puree soup with a handheld blender. Ladle into heated bowls, garnish with cilantro and serve with cultured cream.

The peanut is a legume that is particularly rich in protein and fat. It is an excellent source of niacin, pantothenic acid and biotin as well as other B vitamins, vitamin E, iron, calcium and potassium. Peanuts are also rich in tryptophan, an amino acid that promotes a healthy nervous system. As peanuts are often grown as a rotation crop with cotton, a heavily sprayed commodity, it is important to buy only organic peanuts and peanut butter. The carcinogenic mold aflatoxin that sometimes develops in peanuts, especially those grown in moist climates, is virtually neutralized by cooking or soaking. Peanuts should never be eaten raw. Buy freshly ground peanut butter made from roasted organic peanuts, or make your own
peanut butter
. SWF

ALMOND SOUP

Serves 6

2 medium onions, peeled and coarsely chopped

3 tablespoons butter

3 cups finely ground
Crispy Almonds

1 quart
chicken stock
, heated

½ teaspoon ground cardamom

sea salt or fish sauce (
Fermented Fish Sauce
) and pepper

piima cream
or
creme fraiche

Saute onions gently in butter until tender. Add almonds and stock, blend together with a whisk and heat gently. Add cardamom and simmer about 15 minutes. Puree soup with a handheld blender. Reheat and season to taste. Ladle into heated bowls and serve with cultured cream; or allow to cool, stir in cream and serve the soup chilled.

Nuts are a wonderful source of boron, a trace mineral that, for reasons not quite understood, plays an important role in bone health. Postmenopausal women placed on boron supplements had reduced calcium and magnesium losses and increased concentrations of circulating estrogen. One explanation is that boron plays a key role in the production of hormones that regulate bone modeling.

Peanuts are the richest source of boron, followed by almonds and hazelnuts. Apples, pears and tomatoes are also good sources. SWF

SEAFOOD BISQUE

Serves 6

6 cups
shrimp stock

4 tablespoons tomato paste

¼ teaspoon saffron threads

¹
/
₈
teaspoon cayenne pepper

2 cloves garlic, peeled and mashed

²
/
₃
cup armagnac or dry sherry (optional)

2 tablespoons arrowroot mixed with 2 tablespoons water

4-6 tablespoons
shrimp butter

1
cup piima cream
or
creme fraiche

sea salt or fish sauce (
Fermented Fish Sauce
) and pepper

2 cups small shrimp, shelled

1 cup crab meat

Bring shrimp stock to a boil and whisk in tomato paste. Add saffron threads, garlic, cayenne pepper and armagnac or dry sherry. Gradually whisk in arrowroot mixture, shrimp butter and cultured cream. Season to taste. Add shrimp and crab and simmer for about 10 minutes.

When animals are placed on skim milk. . .the animals develop very poorly. But when four percent butter fat is fed to similar animals, they develop normally. The vegetable oils now being pushed on the American people by organized medicine and self-styled nutrition experts will not work as a substitute for cream. Skim-milk-fed animals develop testicular atrophy with complete sterility. Male sterility is a major concern in our country today and the skim milk fad may be a major contributing factor. The test animals also developed severe calcification of most large blood vessels, anemia, and high blood pressure. Another characteristic of the syndrome that may be of significance in human medicine is the development of calcium deposits around the bone openings in the spine that provide for the exit of nerves. Sciatica and other nerve compression syndromes may be caused by this nutritional deficiency. Also, a decrease in hearing, leading to complete deafness was consistently found. William Campbell Douglass, MD
The Milk Book

One of the modern diseases that confounds the medical profession is the syndrome of chemical sensitivities. Desperate patients make radical life style changes to avoid exposure to chemicals that most people find innocuous; and they are pointed to lowfat foods that tend to be full of additives. But one likely cause of chemical sensitivities is a malfunctioning liver that is unable to do its job of detoxification. Two factors in the modern diet must be suspected as major contributors: the disappearance of saturated fats, which are protective of liver function, and high levels of fructose, which impair liver function. SWF

DR. CONNELLY'S VEGETABLE SOUP

Serves 4-6

4 cups
chicken stock
or filtered water

4 tablespoons tomato paste

1 cup french beans, cut into 1-inch lengths

1 cup finely chopped celery with leaves

2-3 medium zucchini, quartered lengthwise and thinly sliced

2 tablespoons parsley, finely chopped

½ teaspoon paprika

sea salt or fish sauce (
Fermented Fish Sauce
) and pepper